Ingredients
- For the Meringue
- 60g egg whites
- 80g granulated sugar
- 20g powdered sugar
- 15g corn starch
- Black food dye
- For the Matcha Mousse
- 75ml milk
- 35g white chocolate
- 30g sugar
- 10g matcha powder
- 4g gelatin
- 100ml double cream
- For the Red Bean Paste Cream
- 50ml double cream
- 50g red bean paste
Steps
- Make the Meringue
- Beat the egg whites in a large mixing bowl until fluffy. Continue beating and add the granulated sugar gradually. Sift together the powdered sugar and corn starch then add to the mix.
- Mix 1/6 of the meringue with black food dye and add to a piping bag. Fill another piping bag with the rest of the meringue.
- Squeeze the meringue into the shape of a sheep on the back of a silicon mould. Use black meringue to make the face. Make the the ears and eyes separately Bake for 2 hours at 80 degrees.
- Make the Matcha Mousse
- Over low heat, mix together white chocolate and milk until all the chocolate melts. Remove from heat.
- Soak gelatin in cold water. Once bloomed, squeeze excess water out and add gelatin to milk mixture. Mix until fully incorporated.
- Add sugar and matcha powder to double cream and mix for 7 minutes.
- Once milk has cooled, carefully fold whipped cream into milk mixture.
- Make the Red Bean Paste Cream
- Whisk double cream until light and fluffy. Fold in red bean paste.
- Assemble
- Pour the matcha mousse into silicone moulds filling up 1/3 of the way. Pipe a dollop of the red bean paste cream in the centre, then cover with the rest of the matcha mousse. Chill in the freezer.
- Remove from freezer and allow to thaw. Remove from the silicone mould. Place the meringue over the mousse and attach the eyes and ears with icing.